Taro dumplings are a Hakka specialty snack. They are made of boiled taro and an appropriate amount of sweet potato flour to make a dumpling wrapper, and then wrapped with fillings made from chopped radish, shiitake mushrooms, lean meat and other raw materials. After being cooked

Taro dumpling is a special snack of Hakka . It is made of boiled taro and an appropriate amount of sweet potato flour to make a dumpling wrapper, and then wrapped with radish , shiitake mushrooms, lean meat and other stuffings. After it is cooked or steamed, it can be dipped in soy sauce, vinegar, sesame oil, chili sauce and other seasonings according to personal preference. It will be soft, glutinous, slippery and delicious.

Taro dumplings are very filling.

Taro dumplings have soft and glutinous skin and a particularly moist texture

Beat the taro and add sweet potato flour, then wrap it with meat filling

The meat filling blended with the fragrance of taro is very delicious

Taro dumpling dough is water-proof The ground

completely isolates the soup for cooking taro dumplings

It tastes waxy and soft, slippery and delicious

The fillings include radish, shiitake mushrooms and pork

It tastes refreshing and rich

The radish adds to the flavor and crispness of the taro dumplings

Also It can produce a slight juiciness when chewed.

Mixed with meat and shiitake mushrooms, it is particularly fragrant. How to make and eat dumplings

creatively invented this snack

But when taro and sweet potato flour are mixed together

a delicious dish is born. Do you want to try it?

[Handmade taro dumplings]

· Prepare ingredients ·

Dumpling skin ingredients: Tapioca starch 20g/ Taro puree 250g/ Lard 5g/ Salt 2g

Filling ingredients: Pork belly 230g/ Carrot0g/ Shiitake mushrooms 110g/ Appropriate amount of chopped green onion/ Appropriate amount of soy sauce/ A little salt/a little chicken essence/a little white pepper/a little sesame oil/an appropriate amount of corn oil

· Production steps·

(1) Brush the taro clean, put it in a steamer, bring the water to a boil over high heat, then turn to low heat, and continue steaming for 15- 20 minutes.

( can be cooked in a pressure cooker for 15 minutes)

(2) The steaming time will vary slightly depending on the size of the taro. In the end, the chopsticks can easily penetrate the taro.

(3) Peel while hot.

(4) Press into taro paste , add salt, the temperature of the taro paste is about 70 degrees at this time;

(5) Add tapioca starch in batches, without adding a drop of water in the whole process;

(6) Knead until it is soft and hard. The dough will crack when pinched;

(7) Pinch a few small balls and put them into boiling water to cook.The dough will gelatinize after cooking and has very good viscosity;

(8) Put it into the dough and after sufficient kneading, the dough will be soft and smooth without cracks;

(9) Add lard and knead it into smooth and fine powder Dump, cover with plastic wrap or cover with a lid;

(10) Pork belly with skin, peel and chop into meat filling;

(11) Wash and chop the mushrooms and set aside;

(12) Wash and chop the carrots Set aside;

(13) Add appropriate amount of soy sauce and white pepper to the meat filling and mix well;

(14) Add mushrooms, carrots, chopped green onions, plus sesame oil, corn oil, salt and chicken essence to taste;

(15) Mix well Become a filling;

(16) Take a piece of dough and roll it into a long strip;

(17) Cut it into small dough balls of about 15 grams;

(18) Take a piece of dough, roll it into a ball, press the center with your thumb, and press while While turning, the skin should be slightly thick, about 3 mm, and add the filling;

(19) Knead into triangular dumplings, use gentle force to avoid breaking the skin;

(20) Wrap them one by one, if you find it troublesome, you can Wrap it into a crescent shape;

(21) After the water is boiled, add the taro dumplings. The water should cover the dumplings. Cover the pot. After boiling, open the lid and boil over medium heat for 5 minutes, stirring halfway;

( 22) Cook until the dumpling skin is translucent.

(20) After cooking, pick it up and eat it with the sauce;

(21) You can also put it into the cooked broth and sprinkle with chopped green onion.

Tips: Choose For plump little taro, peel off the skin and the hard part after cooking; tapioca starch has no gluten, so you need to add it when the taro paste is warm to form a ball; because the moisture content of taro is different, the flour can be adjusted appropriately Amount; you can choose the fillings you like; ensure the thickness of the dumpling skin. It will be thin when you wrap the filling. If it is too thin, it will easily break when you pinch it again.

The elastic and smooth outer skin is wrapped with firm meat filling. Take a bite and suck up the soup. It is so delicious!